• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Recipes
  • Kitchen Essentials
  • Client Projects
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Vimeo
Rosemary Mark

Rosemary Mark

Get Cooking Simply

  • Appetizers & Snacks
  • Beverages
  • Breads
  • Desserts
  • Entrees
    • Breakfast
  • Soups, Salads, Sides
  • Vegetarian
  • Brands
  • Skewered Sesame Ginger Shrimp and Blackberries

    [donotprint]Home-made marinades and sauces add pizzaz to plain foods with just a few ingredients that…

  • Apple Crisp with a Twist

    It's apple season! That, and the cooler autumn air lure me into the kitchen, nudging…

  • Raisin-Ginger Soy Sauce Chicken

    Soy Sauce Chicken with Raisin-Ginger Sauce Soy sauce chicken is a Cantonese style sweet-sticky glazed…

  • Short Cut Crust Apple Pie
    Trio of Apple Desserts

    [donotprint]Apples have been falling from friends and neighbors trees to my kitchen this week, so I’m continuing…

  • Short Cut Crust Apple Pie
    Trio of Apple Desserts

    [donotprint]Apples have been falling from friends and neighbors trees to my kitchen this week, so I’m continuing…

 

Apple-Rhubarb-Ginger Galette

Desserts

Jump to Recipe Print Recipe

A galette is my cheater version of pie. Just one crust to roll and no pie pan fussing! Perfect for stone fruits, apples, berries, rhubarb, and oven ready in about 30 minutes. Or maybe a few minutes more if it’s your first time. This is a good starter recipe if you’ve never made pastry. See my step-by-step stir-n-roll pie crust pastry from the classic red 1950 Betty Crocker’s Picture Cookbook — page 433 in my mom’s book 🙂

Send me a picture of your galette and I’ll add it to this post!  

Print Recipe

Apple-Rhubarb-Ginger Galette

Use your judgement for more or less sugar and cornstarch depending on the sweetness and juicyness of your fruit. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 8
Author: Rosie's Kitchen

Ingredients

  • 4 cups sliced fresh fruit, choice of apples, rhubarb, etc
  • 1/2-3/4 cups granulated sugar depending on preference for sweetness
  • 2-4 tbsp chopped crystallized ginger (optional)
  • one 9-inch single crust Stir'n Roll Pie Crust (half recipe), or your favorite recipe or purchased dough https://www.rosemarymark.com/stir-n-roll-pie-crust/
  • 2-3 tsp cornstarch or instant tapioca depending on fruit juiciness, optional
  • 2 tsp milk
  • 2-3 tsp granulated or demerara sugar

Instructions

  • Roll dough to about 11-inch circle. If using my Stir-and-Roll pie dough recipe it's important to roll the dough between wax paper as my step-by-step photos show in the directions. (https://www.rosemarymark.com/wp-content/uploads/2016/01/f-ShortCutPieCrust-012016-4-pgs.pdf)
    You can try a well-floured surface if you don't have wax paper. Plastic wrap and parchment are difficult to work with for this dough.
  • Transfer rolled dough to a parchment lined baking sheet.
  • Dust center of rolled dough with cornstarch or instant tapioca if fruit is very juicy.
  • Add fruit, leaving 2-inches of dough free. Fold edges of dough up around fruit, leaving center open. Do not worry about dough breaking; patch edges by moistening dough with water using fingertips.
    Brush edge of dough with milk and sprinkle with demerara sugar.
  • Bake on parchment lined baking sheet. 375F (convection) or 400F (conventional) 30 min or until bubbly and crust is golden.  Ovens vary, time and temp may need adjustment. 
    Slide spatula under edge of tart while still warm, to loosen from parchment. Transfer on parchment to a cooling rack. Serve warm or cool with whipped cream or ice cream.

 

 

8 Comments

Previous Post: « Quinoa Arugula Summer Salad
Next Post: Asian Persuasion Summer Salads »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Rita says

    July 13, 2018 at 12:54 pm

    I love galettes. I sprinkle rolled oats over the crust to help absorb some of the juice from peaches, nectarines etc.

    Reply
    • Rosie's Kitchen says

      July 13, 2018 at 1:46 pm

      Great idea Rita, I’ve not done that but will try it!

      Reply
  2. erika mark says

    July 29, 2018 at 3:43 pm

    Looks delicious! Maybe I’ll try it with peaches after we pick them next week!

    Reply
    • Rosie's Kitchen says

      July 29, 2018 at 4:06 pm

      It will be so good with your Arizona peaches! I’d like to pick peaches before the season is over.

      Reply
  3. thewimpyvegetarian says

    July 29, 2018 at 10:03 pm

    Galettes are the BEST! I need to go over to Reno to see what fresh summer fruit I can find!

    Reply
    • Rosie's Kitchen says

      July 29, 2018 at 10:07 pm

      I’m curious what fruits Reno is getting this time of year. Let us know!

      Reply
  4. Jill Silverman Hough says

    July 30, 2018 at 10:47 am

    Yay for galettes! They’re such a simple, unfussy way to enjoy fruit and pastry, and if they turn out funny-looking it’s okay–rustic is how it’s supposed to be. I love Rita’s idea about oats. One of my favorite things to do is brush the rim of the crust with egg white and then sprinkle it with coarse or decorator’s sugar-it looks pretty, and adds a nice crunch to the pastry.

    Not sure if you were asking for a picture of my version of your galette, or just a photo of any galette I made, but here’s my photo and recipe for individual Peach Galettes: https://jillhough.com/recipes/peach-galettes/.

    Reply
    • Rosie's Kitchen says

      July 30, 2018 at 12:28 pm

      I love your peach Galette, Jill! I have peaches waiting to bake into something now and was thinking a butter crust galette, so I’ll try yours. I often brush pie crusts with milk then sugar, it’s in my pie crust recipe but I didn’t mention for the galette. I’ll let you know how my peach galette turns out. 🙂

      Reply

Primary Sidebar

Welcome to my kitchen! With an eye for uncomplicated and delicious food, I create recipes for real life for some of America’s most beloved name brands. Read more.

Join RecipeRose to receive my newest recipes in your inbox.

I don’t cook spam – or send it!

Check your inbox or spam folder to confirm your subscription.

Popular Recipes

  • Pumpkin Pie with a Twist
  • Gingery Pumpkin Bread
  • Cherry Pie & Cherry Ice Cream
  • Triple Play No-Stir Granola
  • Baked Eggs Florentine

Browse RecipeRose

  • Appetizers & Snacks
  • Beverages
  • Breads
  • Desserts
  • Entrees
    • Breakfast
  • Soups, Salads, Sides
  • Vegetarian
  • Brands

Footer

Receive my newest recipes in your inbox.

Check your inbox or spam folder to confirm your subscription.

Search RecipeRose

RecipeRose on Instagram

Super excited about this tomato cheese olive bread Super excited about this tomato cheese olive bread. Swipe to see how the cheese and the olives are folded in.  Please share your bread baking ! 

#homebaking 
#wildyeastbread 
#whatsinrosieskitchen 
#bakemehappy
#reciperose
Do your recipes turn out just like the photos? Do Do your recipes turn out just like the photos? Do you care or wonder what the developer did different? Or do you think it was fancy food styling and photography? There’s lots of reasons —like different pans, ingredients vary, your whipped eggs may turn out a little different than mine because they are fresher, older, different hens.... and on and on. I hope you don’t get discouraged when images aren’t the same as your results, and you can see by mine, even when it IS my recipe there are variations. The cake on the plate is gluten free, and didn’t bake as golden as the flour version. (And my oven is currrently on the fritz, believe it or not! 😂) 
Get the carrot cake recipe by clicking on my linkinbio/reciperose then the cake photo.
The Graham Cupcakes with Milk Chocolate Frosting are from The Joy of Baking by @samanthaseneviratne My results look quite different, still delish!

#homebaking
#whatsinrosieskitchen 
#carrotcake
#glutenfreecarrotcake 
#bakeathome 
#frommykitchen
Dinner plans? Soy Sauce Chicken in less than 30mi Dinner plans?  Soy Sauce Chicken in less than 30min. There’s a surprise ingredient that adds extra fiber and no added sugar. Bernie says it’s better than his mom’s soy sauce chicken (ok, just as good!). Get the recipe:
1) click above on my bio 
2) click on linkinbio/reciperose
3) scroll to soy sauce chicken photo

#soysaucechicken 
#quickmeals 
#homecooking 
#castironskillet 
#reciperose
#Getcookingsimply 
#whatsinrosieskitchen
Sure happy to have this recipe in my repertoire. P Sure happy to have this recipe in my repertoire. Perfect after a day of baking, biking, gardening, and escaping into a good book on the sofa by the fire.  Recipe inspired by  @cheflauriegauguin. We spice it up with a smear of hoisin sauce on a Trader Joe’s Carb Savvy whole wheat tortilla to wrap it all up.
(If you want to know, the book I’m reading is The Knitting Circle by @annhood56)

#whatsinrosieskitchen 
#mushuvegetables 
#homecooking
#quickmeals 
#getcookingsimply
Lentils for luck! Lentil soup with preserved lemo Lentils for luck!  Lentil soup with preserved lemon and dill yogurt. I used the preserved lemons from last season-they keep nearly forever in the fridg. The other jar is my new batch made this week waiting to be ready. Use your favorite lentil soup recipe then stir together plain yogurt with minced preserved lemon and fresh dill till you like the lemon-salt-dill flavor. 

#lentilsoup 
#lentilsforluck 
#whatsinrosieskitchen
#getcookingsimply
Crumb Cake with Apples and Candied Tangerine Peel Crumb Cake with Apples and Candied Tangerine Peel Crumble. My adaptation of King Arthur sourdough discard Crumb Cake. 
I highly recommend all the KA SD discard recipes. You do have SD in ur fridge??😂
DM for tips on making candied peel. @rgillen32  showed me a bunch on her @bakersdozensf demo.

#sourdoughdiscardrecipes 
#crumbcake 
#applecrumbcake
#candiedorangepeel
#arkansasblackapples 
#homebaking 
#recipedesigner
#recipedeveloper 
#bakewithus 
#whatsinrosieskitchen
#getcookingsimply
Make these once and I’m pretty sure you’ll kee Make these once and I’m pretty sure you’ll keep raw cashews on-hand always. Or try with another nut, and let me know which you like best. My gift to you is the recipe below 🙂
Original recipe @leitesculinaria and @inagarten but I first enjoyed it from @mmfooddrink. 🙏 this recipe has been a gift that keeps giving 😂. 
Merry Christmas!

Rosemary Roasted Cashews
 
Heat oven to 350°F
 
Spread 1 pound raw whole cashews on a baking sheet (I usually line sheet with parchment). Bake for 15-20 minutes turning several times until toasted a deep golden brown.
 
Meanwhile, in a large bowl,  microwave 1 tablespoon salted butter until melted.
Stir in:
one rounded tablespoon very finely chopped fresh rosemary
1 tablespoon packed dark or light brown sugar
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
 
Add hot cashews to bowl as soon as they are toasted.  Stir and stir until cashews are cool and coated with herb mixture.  Stirring while the nuts are hot is the trick. Cool completely in the bowl.

#roastedcashews 
#quicksnacks
#whatsinrosieskitchen 
#getcookingsimply

Copyright © 2021 · Rosemary Mark · All Rights Reserved